Nasi goreng

Nasi Goreng

Ingredients

1 1/2 cup uncooked jasmine rice

2 cup water

1/4 cup peanut oil

4 eggs

250 grams small green prawns, peeled

250 gram chicken thigh fillets, finely chopped

1 tablespoon shrimp paste

4 clove garlic, crushed

1 small brown onion, finely chopped

1 teaspoon ground white pepper

2 teaspoon sambal oelek (or sriracha)

2 tablespoon kecap manis (sweet soy sauce)

1 tablespoon fish sauce

1/2 cup thinly sliced spring onions

1 carrot, julienned

1 Lebanese cucumber, julienned

fried shallots, to garnish

Method

• Place rice and water in a large saucepan. Bring to boil, cover and then simmer for 20 minutes or until rice is just tender. Alternately cook in a rice cooker according to manufacturer’s directions. Spread mixture onto a flat oven tray and stand until cool.
• Heat a large wok or frying pan over high heat. Add a little of the oil and swirl around wok. Add eggs one at a time and cook on both sides until golden brown and yolk is still runny. Remove and set aside.
• Add a little more oil and stir-fry prawns and chicken until golden brown and cooked through. Remove and set aside. Add remaining oil and stir-fry shrimp paste, garlic and onion for 2 minutes or until paste is fragrant.
• Add rice, pepper and combined sauces; stir-fry until well combined. Stir in half of the onions and cooked prawns and chicken.
• Serve topped with combined carrot, cucumber and remaining onions. Garnish with egg and fried shallots